QUALITATIVE EVALUATION OF FRESH MARC–RAW MATERIAL WITH VALUABLE COMPOSITION

Steliana RODINO, M. BUTU, Diana GOLEA, Alina BUTU

Abstract. The present study pursued the possibility of extraction of sugars and other useful components from fresh marc, by diffusion method. The biological material was represented by two types of marc: one from Greaca Vineyard–Wine Research and Production Station and one from Vinalcool Focsani. It was studied the influence of temperature, time, pH and the amount of washing solution on the diffusion of sugars and other useful components. Extraction efficiency was monitored by determining total sugars in the diffusion solutions, and by measuring the volume of solution. Besides the main components which can be found in large quantities: sugars, nitrogen and potassium tartrate, the fresh marc contains, in various concentrations, phosphorus, calcium and magnesium, also. These ingredients are partially passing into the diffusion solution, some remaining in the washed marc. For this reason, the marc continues to remain, even after diffusion, a raw material that can be further used for valorification.

Key words: grape marc, vinification, secondary products

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